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Author Notes: Persillade is a mixture of parsley chopped together with garlic in its basic form but can also be seasoned with additional herbs, oil, a citrus juice or vinegar.

Inspired by Jacques Pepin’s, Les Oeufs Jeannette, a hardboiled egg dish and a recipe I’ve made numerous times, I created a Persillade Dressing that includes a combination of hardboiled egg yolks and mayonnaise to dress up this broccoli salad.

I am so fond of this Persillade combination that it is what I use for all my egg and mayo based side dishes, such as potato or macaroni salad.
—lapadia

Serves 3 generously – can easily be doubled

Persillade Dressing

3 tablespoons fresh Italian parsley

4 cloves pressed garlic

1/8 teaspoon kosher salt

Zest from one lemon

Fresh ground pepper

Yolks from 3 jumbo hard boiled eggs

4 tablespoons of a good mayonnaise (I use Best Foods)

1 teaspoon yellow prepared mustard

1 tablespoon olive oil

1-1/2 teaspoon fresh lemon juice

Prepare the Persillade mixture: Combine the parsley and its stems, pressed garlic, salt, lemon zest and ground pepper on a flat surface, chop and grind the ingredients together. Set aside.

Hard boil the eggs in your usual manner, run under cold water a few minutes, then shell and cut in half. Remove the yolks from the whites. Reserve the whites for the salad.

Combine the yolks and Persillade mixture in a bowl and crush with a fork creating a coarse paste.

Add in the mayonnaise, mustard, olive oil and lemon juice, whisk to incorporate, creating a creamy dressing. Set aside until needed.

Salad Ingredients

2-1/2 cups bite size broccoli and stems

Whites from 3 jumbo hard boiled eggs, sliced bite size

4 large cherry tomatoes, sliced in thirds (or 8 small sliced in half)

6 Kalamata olives, sliced in thirds

1 cup celery, sliced on slight diagonal

1/4 cup sweet bell pepper, any color - optional

2 tablespoons chopped Italian parsley for garnish - if desired

Prepare the broccoli: wash, shake off excess water, pat dry with paper towel; using a vegetable peeler shave away the outside skin of the thick stalk. Lay it on a cutting board; begin to thinly slice the stalk at a slight diagonal, as you cut the florets will begin to fall off, cut them into bite size pieces.

Add the broccoli and rest of the salad ingredients to a bowl.

Pour the dressing over the top, toss with a spoon, coating all ingredients evenly.

Cover and refrigerate at least 2 hours.

Before serving, toss gently and add a few grinds of fresh ground pepper. Garnish with chopped Italian parsley, if desired.